Making Thyme for Health · by Sarah Rotavera
Honey Cornbread Muffins
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 8%
CARBS 33G57% OF CAL
1G FIBER18G OTHER13G TOTAL SUGAR
FAT 10G39% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cornmeal muffins sweetened with honey and studded with corn kernels. A slightly sweet, wholesome baked good for breakfast or snacking.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup brown rice flour
- 1 cup cornmeal*
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 1/2 cup honey
- 1/2 cup butter (I used Earth Balance, melted and cooled)
- 1 cup milk (I used unsweetened almond milk)
- 1 cup corn kernels (fresh or frozen**)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 8%
CARBS 33G57% OF CAL
1G FIBER18G OTHER13G TOTAL SUGAR
FAT 10G39% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 295mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 65mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.